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Recipe: Lmorel's Restaurant Shrimp-Stuffed Bell Peppers

Main Dishes - Fish, Shellfish
SHRIMP-STUFFED BELL PEPPERS

"This is a favorite of our customers and is usually prepared by Bettie Nelson, who has worked for Morel's for many years."

5 bell peppers, halved, seeds removed
4 ounces butter
6 ounces onions, minced
4 ounces celery, minced
4 ounces bell pepper, minced
1 clove garlic, minced
1 pound shrimp (or crawfish)
1/4 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
Dash Tabasco hot sauce
1 teaspoon Worcestershire sauce
3 ounces green onions, chopped
1/2 cup fresh parsley
1/3 cup Italian seasoned breadcrumbs
2 cups plain fresh breadcrumbs
Chicken broth

Blanch bell pepper halves in boiling water for 5 minutes; set aside.

Melt butter. Add onions, celery and bell pepper. Saute until translucent. Add next 8 ingredients. Cook 10 minutes. Remove from heat.

Add breadcrumbs. Add small amount of chicken broth if mixture appears dry. Stuff into blanched bell pepper halves.

Warm in microwave before serving.

Stuffs 10 bell pepper halves
Source: Lmorel's Restaurant in Fine Dining Louisiana Style by John M. Bailey
MsgID: 1437448
Shared by: Betsy at Recipelink.com
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